Chicken fillet in a volcano coating on Styrian hash browns

Ingredients for 2 servings:

• 2 chicken fillets
• 4 slice(s) raw ham (volcano ham)
• salt and pepper
• 2 tbsp rapeseed oil
• 2 potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 pointed pepper, red
• 1 handful of pumpkin(s), diced
• 1 handful of runner beans, cooked
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken fillets and pat dry. Season with salt and pepper, then wrap each one in two slices of ham. Sear in a pan on all sides and then place in a preheated oven at 140°C for about twelve minutes. For the Gröstl, dice the potatoes. Fry in a pan with rapeseed oil until almost cooked. Then add the finely diced garlic clove and onion. Roast the rosemary and thyme sprigs. Then add the pumpkin and the sliced ​​bell pepper. Cook for a few more minutes until the potatoes and pumpkin are soft. Finally, add the broad beans. Season with salt and pepper and remove the herb sprigs. Arrange the fillets on the Gröstl. Rosemary and thyme can also be used dried. The broad beans can be replaced with white broad beans, for example.